The Cocktail College Podcast: The Division Bell (Re-Run)
For those not versed in British psychedelic prog rock, “The Division Bell” is the 14th and final Pink Floyd album recorded before the band took a decades-long hiatus. For those not fully versed in modern classic cocktails, the Division Bell is Phil Ward’s quasi-riff on the Last Word that would debut on the opening menu of his seminal mezcal bar, Mayahuel, in 2009.
If you are literate in contemporary cocktail culture, Ward’s name most definitely rings out. He rose to head bartender at New York’s Pegu Club, then led the bar team at Death & Co during what many might consider to be the glory days. He also co-owned and opened the forward-thinking and aforementioned Mayahuel. These days, you’ll find him behind the stick at the industry, media, and locals darling Long Island Bar.
We always thought that if and when we could convince this lovable curmudgeon to come on the show, we’d talk about cocktail creation given his success rate in that field. But as you’ll learn today, that would have been a very short conversation given Phil’s unique approach to that process. This, instead, is the tale of the fantastic Division Bell, but it’s also an opportunity to get Phil’s hot take on industry topics. It’s the man who pioneered the “Mr. Potato Head” approach to cocktail creation, it’s another discussion on the Division Bell, and it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Phil Ward’s Division Bell Recipe
Ingredients
1 ½ ounces mezcal, such as Del Maguey Vida
¾ ounce Aperol
½ ounce Luxardo Maraschino liqueur
¾ ounce fresh lime juice
Garnish: grapefruit twist
Directions
Add all ingredients to a shaker with ice.
Shake until chilled.
Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard).
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